Asian Tofu
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Asian Tofu : Discover the Best, Make Your Own, and Cook it at Home

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From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. "Asian" "Tofu" s nearly 100 recipes explore authentic, ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world s best tofu artisans along the way. For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn t fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu s more playful side. For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, "Asian Tofu" is the perfect guide."

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  • Hardback | 240 pages
  • 231.14 x 238.76 x 25.4mm | 1,079.54g
  • 01 May 2012
  • TEN SPEED PRESS
  • Berkeley CA
  • English
  • 75 Full Colour Photos
  • 1607740257
  • 9781607740254
  • 53,493

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Author Information

Andrea Nguyen is one of the country s leading voices on Asian cuisine and the author of the acclaimed"Asian Dumplings"and the James Beard and IACP-nominated"Into the Vietnamese Kitchen." She has written for"Saveur"magazine, where she is also a contributing editor, the"Los Angeles Times," and many more publications. She is also the creator of the Asian Market Shopper app. Her engaging and knowledgeable writing on cuisine and culture has attracted a loyal and well-deserved readership that actively follows her blog, www.vietworldkitchen.com. Andrea lives in Santa Cruz, California."

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Review quote

"Flavorful meditations on soy." --Christine Mulhke, New York Times, Summer Cookbook roundup, 5/31/12 "If you're the kind of person who has only one, or two, or three ways to prepare tofu -- or is just plain mystified by the whole world of bean curd -- "Asian Tofu" is a godsend." --T. Susan Chang, National Public Radio, 2012's Best Summer Cookbooks, 5/23/12 "Beautiful, knowledgeable and thorough, this is the best book on tofu to make its way to my bookshelves. Highly recommended." --Carolyn J. Phillips, Zester Daily, 5/22/12 "Andrea Nguyen's new cookbook, "Asian Tofu" (Ten Speed Press, $30), might sound like a succinct, single-subject treatise. However, the book--her third--is actually a robust tome, almost like a biography of the soybean, from how it's used in multiple Asian cuisines to how it's relevant in contemporary American food culture." --Priscilla Mayfield, Orange Coast Magazine, 5/10/12 "This fresh, imaginative take on tofu includes an easy, practical lesson on making your own (we tried it, and it works like a charm), as well as a wide assortment of recipes for both traditional and imaginative foods. . . . Nguyen makes it appealingly clear that tofu is to be prized for itself and not for its utility as a meat substitute." --Kitchen Arts and Letters bookstore, Spring 2012 newsletter "A whole cookbook devoted to tofu? Yes, please. Andrea Nguyen's newly released "Asian Tofu" is a gorgeous guide to all things bean curd." --Caroline Russock, Serious Eats, "Cook the Book" feature, April 2012 ""Asian Tofu" gives soybeans some much needed love. Punctuated with gorgeous images, the cookbook breaks down everything you need to know about tofu, from making it yourself to the various styles and uses in different cuisines. Goodbye, drab associations. Hello, full-flavored revelation." --Tasting Table National, "Soy Genius," 3/28/12 "Nguyen presents tofu recipes through a dazzling array of Chines

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